Pan-Seared Scallops & Walnut Breadcrumbs with Roasted Squash, Brussels Sprouts & Pear
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Pan-Seared Scallops & Walnut Breadcrumbs

with Roasted Squash, Brussels Sprouts & Pear

40 MIN
+$12.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For an elevated dish to kick off the holiday season, we’re making seared scallops with an aromatic thyme and walnut breadcrumb topper—complete with a roasted fall vegetable duo.

TECHNIQUE TO HIGHLIGHT
To add a piquant contrast of flavor to hearty roasted vegetables, tender, sweet pear is marinated alongside tangy balsamic onions in a vibrant mix of sherry vinegar and maple syrup, then tossed with the vegetables to finish the dish.
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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Pan-Seared Scallops & Walnut Breadcrumbs with Roasted Squash, Brussels Sprouts & Pear
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • 1 Delicata Squash
  • 1 lb Brussels Sprouts
  • 1 Pear
  • 1 bunch Thyme
  • 1 bunch Chives
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 oz Salted Butter
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Maple Syrup
  • ¼ cup Panko Breadcrumbs
  • ½ cup Roasted Walnuts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the squash pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, roughly chop the walnuts. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the chives. Roughly chop the onions. Core and medium dice the pear. In a large bowl, combine the chopped onions, diced pear, maple syrup, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Make the walnut breadcrumbs
3 Make the walnut breadcrumbs

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; add the chopped thyme leaves. Stir to combine. Transfer to a bowl. Wipe out the pan.  

Cook the scallops
4 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.  

Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Add the roasted vegetables to the bowl of marinated pear; toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished vegetables. Top the scallops with the walnut breadcrumbs. Garnish with the sliced chives. Enjoy!  

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the squash pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

2 Prepare the remaining ingredients

Meanwhile, roughly chop the walnuts. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the chives. Roughly chop the onions. Core and medium dice the pear. In a large bowl, combine the chopped onions, diced pear, maple syrup, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Prepare the remaining ingredients
Make the walnut breadcrumbs
3 Make the walnut breadcrumbs

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; add the chopped thyme leaves. Stir to combine. Transfer to a bowl. Wipe out the pan.  

4 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.  

Cook the scallops
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Add the roasted vegetables to the bowl of marinated pear; toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished vegetables. Top the scallops with the walnut breadcrumbs. Garnish with the sliced chives. Enjoy!  

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